Champagne Jelly & whatever fruit you desire

Ingredients:

5 sheets of gelatine
600ml of Champagne or sparkling wine
4 tablespoons of caster sugar
1 cup of fruit [whatever type you desire]

Method:

Put the sheets of gelatine in a medium mixing bowl, cover with cold water and leave to stand for 10 minutes or until soft. When soft remove the sheets from the bowl and squeeze out any excess water.

Pour the champagne into a medium heavy based pan and place over a low heat until warm. Stir in the sugar and gelatine sheets then strain through a fine strainer.

Arrange the fruit in jelly moulds and pour the champagne mixture over. Put the moulds in the fridge to set for 2-4 hours.